grilled mongolian lamb chops

Ingredients

• Servings: 2
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 1 1/2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon red vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1 1/2 teaspoons hot sauce
• 1/2 teaspoon ground pepper
• 1/2 teaspoon freshly ground black pepper
• 2 (10 ounce) thick bone-in center cut lamb chops
• 1/4 cup red vinegar
• 3 tablespoons sugar
• 2 tablespoons hot mustard powder (such as coleman's ®) or chinese style, to taste
• 1 egg yolk
• 1/3 cup creme fraiche
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground turmeric
• cayenne pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 7 hrs


• combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red vinegar, rice vinegar, vinegar, sesame oil, 2 teaspoons sugar, hot sauce, pepper, and black pepper in a large bowl. whisk thoroughly and set aside.
• place lamb chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over lamb chops. seal bag and refrigerate for 6 to 8 hours. reserve remaining marinade.
• combine 1/4 cup red vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. whisk until slightly thickened, about 5 minutes; remove from heat.
• stir in creme fraiche, dijon mustard, turmeric, and cayenne pepper. refrigerate until needed.
• remove lamb chops from marinade and pat dry using paper towel.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• cook lamb chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
• move lamb chops from directly above heat source. continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve lamb chops topped with mustard sauce.